The Westin Grand Cayman Seven Mile Beach Resort & Spa proudly announces the appointment of Jonathan Rivard as the new Executive Chef. In his role, Rivard will lead the award-winning resort’s culinary program and oversee operations of its distinct dining venues, including the AAA Four Diamond Beach House, Tortuga Beach Grill & Bar, and Ferdinand’s, as well as catering services for weddings, events, groups, and special occasions. Rivard will also spearhead the culinary program at The Sunshine Hotel and Suites.
With more than 20 years of culinary experience, Rivard brings a deep understanding of both refined technique and evolving global dining trends. His perspective has been shaped by classical training in Paris and hands-on experience in Canada, Bermuda and Grand Cayman. Prior to joining The Westin Grand Cayman, he served as the Executive Chef at several acclaimed dining establishments on Grand Cayman, including Agua Restaurant and Craft Food & Beverage Co. Earlier in his career, he also held positions at Bolero Brasserie and Mandarin Oriental in Bermuda, Le Fumoir Restaurant in France, and Royal Coachman Restaurant in Canada.
“I am honored to step into the role of Executive Chef at The Westin Grand Cayman Seven Mile Beach Resort and Spa and continue creating memorable dining experiences for our guests,” said Chef Jonathan Rivard. “I look forward to building upon the resort’s impressive culinary program by incorporating the vibrant flavors of the Caribbean and collaborating with our talented culinary team to continue elevating our dining offerings in new, innovative ways.”
Raised in northern Quebec, Canada, Rivard developed an early appreciation for honest, comforting cuisine rooted in family tradition. With few restaurants nearby, his earliest culinary influences came from home. His grandmother and mother were exceptional cooks, while his father introduced him to grilling, sparking a lifelong passion for rustic, fire-driven cooking. It was his upbringing and his professional experience that shaped his culinary philosophy which centers on simplicity, authenticity and storytelling, focusing on allowing quality ingredients to speak for themselves while reimagining classic dishes with a modern touch.
Throughout his culinary career, he has also remained deeply committed to local sourcing and community connection. Having lived in Grand Cayman for nearly 12 years, Rivard has built longstanding relationships with local fishermen, farmers, and producers. In his new role at The Westin Grand Cayman, he plans to regularly incorporate fresh Caymanian seafood and produce from local vendors throughout the resort’s culinary offerings whenever possible.
